Cherry Cream Crescents Recipe

You'll need refrigerated crescent dough and just four more ingredients to assemble these fruity filled rolls from Elouise Bullion of Kingsville, Texas. "My family and friends love them," she notes. "I never have any left over."

Directions

Spread 1 tablespoon of cream cheese mixture near the edge of the short side of each triangle. Top with 1 tablespoon pie filling. Fold long point of triangle over filling and tuck under dough. Lightly beat egg white; brush over rolls.

Bake at 350° for 15-20 minutes or until golden brown.Yield: 16 rolls.

Originally published as Cherry Cream Crescents in Quick Cooking
May/June 1999, p48

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"I have made this many times before and it is fantastic! Instead of individual servings, I line a 9X13 pan with cresecent rolls and spread with both fillings, topping it off with the 2nd tube of crescent rolls. This prevents all the oozing and is really easy to serve in slices!"

"My family absolutely would not believe it only took less than half an hour to make these. I had to thaw the cream cheese in some warm water but it was still a big hit. I made these as a quick breakfast before going to the zoo for a spring break!"

"A wonderful easy recipe I was able to do with my daughter! But we filled these so much we had the filling oozing all over the place and still had enough filling for an extra can of crescent rolls...not that anyone complained about having more of these to eat! :)"